Cranberry Orange Oatmeal Cookies - These oatmeal cookies are thick and chewy, and soft in the middle! Packed full of dried cranberries and plenty of orange zest, these cookies are a fall and holiday favorite!
In a large bowl using a hand mixer, or bowl of stand mixer cream together the butter and both sugars until light and fluffy. Beat in the eggs and vanilla until well combined.
In a second large bowl whisk together the flour, baking powder, cinnamon, salt, baking soda, and oats.
Add the dry ingredients to the wet ingredients in two batches while mixing on low speed. Beat just until combined. Fold in the orange zest and dried cranberries.
Chill dough for at least 45 minutes, and up to 3 days.
After chilling, preheat the oven to 375 degrees. Prepare two large baking sheets with non-stick spray or parchment paper. Drop dough by Tablespoon fulls onto prepared pans, two inches apart. Slightly flatten each ball of dough with the palm of your hand.
Bake in preheated oven for 10-12 minutes, until cookies are slightly golden brown around the edges.
NOTE: These cookies need to chill for at least 45 minutes.NOTE: These cookies have a very thick dough and not much "give" you will want to flatten the dough slightly with your palm before baking.NOTE: This dough can be kept chilled in the refrigerator for up to 3 days. If you chill the dough for more than 45 minutes, allow it to come to room temperature for 30 minutes before baking.